1 - 10 of 30 for stuffed veal breast
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Pour olive oil ... a 4-5 lb veal breast. Rinse the ... Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.
1. Unpack the veal breast (3 1/2 to ... heat or covered on a cookie sheet or shallow roasting pan at 300°F after pouring the melted liquid over the slides.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Crumble bread into ... stuffing. Butter the top of veal pocket. Place veal in roasting pan. Add 1/2 cup of water. Cover and cook at 350 degrees 2 hours.
Saute in 1/3 ... taste Pour over veal and bake 2 ... and bake for another 30 minutes to brown. Add water if needed and baste. Cool gravy and remove fat.
Slice pepperoni in ... overcooked. Stuff the breast of veal and sew all ... lightly golden brown. 4 or 5 quartered white potatoes can be put around the meat.
1. Saute onion ... Cut pocket in veal breast; fill loosely ... for 3 minutes. Season to taste with salt and pepper. Cut veal into thick slices; pass sauce.
Wipe veal breast with moist towel. ... shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover. 340 calories.
Have the butcher ... side of the veal breast. Wipe the ... veal should brown nicely during baking. Yields 10 servings. 380 calories and 10 gm fat/serving.
Have the butcher ... side of the veal breast. Wipe the ... saute the chopped onion in the oil until tender but not brown (about 5 minutes). Remove from heat.
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